Blanch sugar snap peas in boiling water for 30 seconds; drain. Rinse in cold water; drain.

In large saucepan, place potatoes in water to cover; add salt. Bring to a boil; reduce heat. Cook, covered, until potatoes are just tender when pierced with a fork (15-20 minutes). Drain. Cut warm potatoes in half.

Toss peas, potatoes and onion with ½ cup Champagne Vinaigrette; marinate up to 2 hours.

Heat grill to medium-high heat. Spray grill rack with non-stick cooking spray. Using direct heat cooking method, grill tuna 4-5 inches over the heat, turning once, until desired doneness (2-5 minutes per side). An indoor grill pan or sauté pan will work fine, too.

Line large platter or dinner plates with spring mix.

Drain marinated vegetables; arrange in sections over spring mix.

Cut tuna steaks into thin slices; arrange in a section along with
tomatoes, egg wedges and artichokes.

Top with olives and drizzle with remaining ½ cup Champagne Vinaigrette.

To make the Champagne Vinaigrette: In small bowl, whisk together Champagne vinegar, basil, shallots, Dijon mustard and salt. While whisking constantly, slowly pour in garlic-flavored olive oil
until blended. Refrigerate several hours, if desired. Bring to room temperature and whisk before using.